When I was growing up, good quality fish tasted best uncooked. Why cook something that tastes better raw?
On the other hand, really bony fish and part of the fish with bones after filleting were very good eating, and tasted best just salted and broiled. On the other hand, Japanese people tend to stay with salt water fish so I'm wondering if the salted and broiled work best for salt water fish. My dad (he's a chef) used to always tell me that we don't want to go salmon fishing in the streams or even the lakes because once they hit freshwater, fish don't taste as good.
In the end, I think the problem with people who prepare fish is that they try to do too much with it, and lose the natural flavor of the fish. Imagine a good steak. You would never put steak sauce on it, and is best prepared with just a little bit of seasoning to bring out the flavor of the steak, and barely cooked. Too many people (I included) hide the flavor of the fish because in all actuality, they don't like the fishy flavor.
Sorry, Willie, doesn't really answer your question, but I'm no culinary genius either.
Just thought I'd give an opinion anyway.
